Farro-Broccoli Salad
Ingredients
- 1 cup pearled farro
- 2 (12-oz) pkg broccoli florets
- ⅔ cup reduced-fat mayonnaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp organic Dijon mustard
- 2 tsp agave nectar
- 1 cup shredded reduced-fat sharp Cheddar cheese
- 1 cup seedless red grapes, halved
- ½ cup roasted, salted pepitas (pumpkin seeds)
- ⅓ cup finely chopped red onion
- 1 (5-oz) pkg baby arugula (or use other greens)
Instructions
- Cook farro according to package directions; drain and rinse under cold water to cool. Drain well.
- Meanwhile, microwave broccoli in package at HIGH 1 to 2 minutes or until just tender; cool and chop broccoli.
- Combine mayonnaise, vinegar, mustard, and agave nectar in a large bowl. Add farro, broccoli, cheese, grapes, pepitas, and onion; toss.
- Serve farro salad on a bed of arugula.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
359
|
359
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 17 | 17 |
| Carb (g) | 42 | 42 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 478 | 478 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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